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Broiling is cooking
foods by intense mdi-
ant heat from the upper unit in the oven.
Most fish and tender cuts of meat can be
broiled. Followthese steps to keep spat-
tering and smoking to a minimum.
1. If meat has fat or gristlenear edge,cut
vertical slashes through both about 2-in.
apart. If desiredfat maybe trimmed, leav-
ing a layer about ~s-in.thick.
2. Place meat on broiler rack in broiler
pan which comes with range. Always use
rack so fat drips into broiler pan; other-
wise juices may become hot enough to
catch fire. Aluminumfoil may be used to
line broiler pan and rack. But, be CER-
TAIN to cut openings in foil, to corre-
spond with rack so fat drips into pan
below.See note below before marinating
and using barbecue sauce.
3. Letters on oven wall,and chart below,
indicate where to position shelf for best
browning while cookinginside of food to
desired doneness. Placing food closer to
top of oven increasessmoking,spattering,
o
exteriorbrownon meat and the possibility
of fats on foodscatching fire.
4.
LEAVE 13001? AJAR about 3 inches
—door stays open by itself, and keeps
heating unit at proper temperature for
broiling.
5.
SWITCH OVEN SET and OVEN
TEMP CONTROLS TO BROIL. Pre-
heating unit is not nece~~sary.~~
6. Turn food only once during cooking.
Time foods for first side as on chart.
Turn
food,then use times given for second side
as a guide to preferred doneness. (Where
two thicknesses and times are given to
gether, use first times given for thinnest
food.)
7. Turn oven off,serve foodimmediately,
leavepan outsideovento coolduring meal
for easiest cleaning.
Cookingtimes givenare approximate and
should be used only as a guide; they are
based on meat at refrigerator temperature
when placed in oven.
Ml$lfl'1'~: If your range is being operated on low power (voltage), broiled foods may be
lighter brownthan expected,eventhough directionshave been carefullyfollowed.
Browningcan be improvedas follows:
1. Followdirections given on this page for setting up the oven, preparing food,
setting controls and leaving door ajar.
2. Preheat the broilunit fo~10 minutes with foodand broilerpan outside the oven,
3. Place food in oven,leave door ajar and time first side of food as directed. Turn
foodand time secondside, BUT for the LONGEST time givenon the chart for
your particular food type, thickness, etc.
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